2-1/2 to 3 c. flour
1 pkg. yeast
1/3 c. warm water
1/2 c. warm milk
1/4 c. sugar
3/4 tsp. salt
1/8 c. soft butter
1 egg

Measure out flour. Sprinkle yeast into 1/3 cup warm water. Stir until dissolved. Add warm milk, sugar, salt, butter, egg and 2-1/2 to 3 cups flour. Beat until thick and elastic. Stir in remaining flour gradually until dough leaves sides of bowl, add more if necessary. Round up into a ball. Knead 5 to 10 minutes or until dough is smooth, elastic, and no longer sticky. Cover with plastic wrap, then a towel for 20 minutes. Punch down and shape. Brush surface with butter. Refrigerate 2 to 48 hours. Remove 10 minutes before baking. Bake 25 to 30 minutes at 375 degrees.